BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler, and adjust the rack to about 4 inches from the heat source. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Rub the skin side with olive oil. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay the slices on the birds.
- Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on top; rotate the pan if necessary. Turn the birds over, sprinkle with salt and pepper, and return to the heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice the remaining lemon as thinly as possible.
- Lay the lemon slices on the skin, and broil 5 minutes. The lemons should be slightly browned and the birds cooked through; if not, cook a couple of minutes more. Drizzle with the balsamic vinegar, garnish with parsley and serve.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 7 grams, Sodium 477 milligrams, Sugar 1 gram
BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR
Steps:
- Preheat the broiler and put the rack about 4 inches from the heat source, a little lower for a chicken, which will take longer to cook. Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort. Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper. Slice one of the lemons as thinly as you can and lay the slices on the birds.
- Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on this side; rotate the pan in the oven if necessary. Turn the birds, sprinkle with salt and pepper, and return to the broiler. Cook for another 10 minutes, or until the skin of the birds is nicely browned. Meanwhile, slice the remaining lemon as you did the first.
- Lay the lemon slices on the birds' skin side and return to the broiler; broil for another 5 minutes, by which time the lemons will be slightly browned and the meat cooked through; if it isn't, cook for an additional couple of minutes. Drizzle with the balsamic vinegar, garnish if you like, and serve.
- Variation
- In step 3, spread 1 teaspoon finely minced garlic combined with 1 tablespoon minced fresh rosemary (or 1 teaspoon dried) on the birds' skin after it browns but before covering with the lemon slices.
ROASTED CORNISH HENS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice lemon in half and squeeze juice into a medium bowl. Stuff hen cavities with half lemon, 2 cloves garlic and 1/2 branch of fresh rosemary. Add honey, oil and salt and pepper to lemon juice and blend together. Baste the hens with the lemon honey sauce. Place in a small roasting pan and roast for 20 minutes. Reduce heat and continue roasting for 20 to 30 minutes basting the hens occasionally. Roast the hens until the juices run clear from the thigh. Transfer hens to cutting board and let sit for 10 minutes. Place roasting pan on stove burner and stir in white wine. Bring to a simmer and scrape brown bits from bottom of pan. Stir in chicken stock and simmer. Serve hens hot with sauce.
ROASTED CORNISH HEN WITH BALSAMIC GLAZE
Steps:
- Preheat the oven to 425° F. Remove all visible fat and the neck and giblets from the Cornish hens. Rinse the hens under cold water and pat them dry inside and out with paper towels. Season the birds generously with salt and pepper, inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
- Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat. Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown-about 45 minutes.
- Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat. Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved. Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
- Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds. With a pair of kitchen shears, cut along both sides of the backbones to remove them. Cut the birds in half through the center breastbone. Cut each half into leg and breast portions. Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them. Pass the remaining sauce separately.
CORNISH HENS WITH LEMON AND HERBS
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
- Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.
BROILED CORNISH GAME HENS
Make and share this Broiled Cornish Game Hens recipe from Food.com.
Provided by Shawn C
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT 450°F BROILER!
- Remove any giblets and rinse cavity and hen well and pat dry.
- Split hens in half vertically.
- Sprinkle both sides of each half hen with lemon pepper.
- Place skin side down in foil covered broiler pan.
- Place 1 T butter on each cavity half; pour 1 T lemon juice over each half.
- Broil 7 inches away from heat.
- Broil 5 minutes then baste.
- Broil 15 minutes longer.
- Turn hen over; baste and broil 15 minutes, basting 1 to 2 times.
- Place pineapple around hens and sprinkle with sugar. (Be sure to put in the juice). Broil 5 minutes.
- Mix parsley with rice.
- Serve hens over the rice with pineapple slices and drippings for gravy.
- Serve with lemon wedges or slices for garnish as well as for more lemon flavor on hens.
Nutrition Facts : Calories 289.1, Fat 15.6, SaturatedFat 8.3, Cholesterol 139.3, Sodium 167.3, Carbohydrate 12.9, Fiber 0.7, Sugar 10.5, Protein 24.4
LEMON AND HERB CORNISH HENS
Wonderful grilled Cornish Hen recipe! Prep and Cook time do not include the 8 hours of marinating time!
Provided by breezermom
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the split hens in a 13 x 9 x 2 inch baking dish.
- Combine the lemon juice and the remaining ingredients; stir well with a wire whisk. Pour the marinade mixture over the hens. Cover and marinate in the refrigerator for at least 8 hours, turning occasionally.
- Prepare your grill so that you have medium-hot coals (350 to 400 degrees).
- Drain the hens, reserving the marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat and simmer for 5 minutes.
- Grill the hens over medium-hot coals (350 to 400 degrees) for 30 minutes or until done, turning and basting occasionally with the marinade.
More about "broiled cornish hens with lemon and balsamic vinegar food"
ROASTED CORNISH GAME HENS WITH GARLIC, HERBS AND LEMON
From honestcooking.com
BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR
From diningandcooking.com
ROASTED LEMON ROSEMARY CORNISH HENS - CANADIAN LIVING
From canadianliving.com
CORNISH HENS WITH STRAWBERRY-BALSAMIC SAUCE - CORNISH HEN RECIPES
From worldrecipes.org
ROASTED CORNISH HEN - SPEND WITH PENNIES
From spendwithpennies.com
SPLIT-ROASTED CORNISH HENS WITH LEMON, GARLIC AND HERBS
From thriftyfoods.com
BROILED CORNISH HENS RECIPE - FOOD NEWS
From foodnewsnews.com
BROILED CORNISH HENS WITH LEMON, ORANGE, AND BASIL - GLUTEN FREE …
From fooddiez.com
GRILLED LEMON & HERB CORNISH GAME HEN RECIPE - FOREMAN GRILL …
From foremangrillrecipes.com
ROASTED CORNISH HENS RECIPE - AN EASY ELEGANT MAIN DISH
From boulderlocavore.com
BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR
From plain.recipes
THE MINIMALIST; WHEN LEMON IS ENOUGH - THE NEW YORK TIMES
From nytimes.com
BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR RECIPE | EAT …
From eatyourbooks.com
BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR RECIPE | EAT …
From eatyourbooks.com
CORNISH GAME HENS RECIPES - NYT COOKING
From cooking.nytimes.com
10 BEST GRILLED CORNISH HENS RECIPES - YUMMLY
From yummly.com
MARK BITTMAN'S BROILED CORNISH HENS WITH LEMON AND BALSAMIC …
From pinterest.com
BROILED CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR
From getrecipecart.com
ROASTED CORNISH HENS WITH LEMON PEPPER - FEARLESS DINING
From fearlessdining.com
LEMON ROASTED CORNISH HENS - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
ROASTED CORNISH HENS - JO COOKS
From jocooks.com
SEASONING FOR CORNISH HEN RECIPES - THERESCIPES.INFO
From therecipes.info
ROASTED CORNISH HEN AND BALSAMIC GRAPES — THE SOFRITO PROJECT
From sofritoproject.com
ROASTED CORNISH HENS WITH GARLIC, HERBS & LEMON - TYSON
From tyson.com
CORNISH HEN AND BALSAMIC VINEGAR RECIPES (10) - SUPERCOOK
From supercook.com
CORNISH GAME HEN – SIX WAYS – SHEKNOWS
From sheknows.com
LEMON BASIL CORNISH HEN WITH ROASTED VEGETABLES - THE DAILY MEAL
From thedailymeal.com
BROILED CORNISH HENS WITH LEMON AND HERBS - GOOD HOUSEKEEPING
From goodhousekeeping.com
BALSAMIC GLAZED CORNISH HENS FOR A SMALL GATHERING
From angiesweb.com
ROASTED GARLIC LEMON AND HERB CORNISH HENS - EMPIREKOSHERPOULTRY
From empirekosher.com
10 BEST CORNISH HEN SEASONING RECIPES | YUMMLY
From yummly.com
BROILED CORNISH HENS RECIPE | MYRECIPES
From myrecipes.com
ROASTED LEMON-HERB CORNISH HENS - CANADIAN LIVING
From canadianliving.com
ROASTED CORNISH GAME HEN - THE DARING GOURMET
From daringgourmet.com
ROASTED LEMON CORNISH GAME HENS - JAMIE GELLER
From jamiegeller.com
CORNISH HEN AND LEMON RECIPES (137) - SUPERCOOK
From supercook.com
ROASTED CORNISH GAME HEN WITH LEMON AND GARLIC - POPPOP COOKS
From poppopcooks.com
ROASTED CORNISH GAME HENS RECIPE | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love